Grilled Vegetable Panini with Basil Pesto

Ingredients

• Fresh basil leaves - Handful
• Fresh mozzarella cheese - 4 slices
• Basil pesto - 1/4 cup
• Ciabatta bread - 1 loaf, sliced
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Eggplant - 1/2, sliced
• Red bell pepper - 1, sliced
• Yellow squash - 1, sliced lengthwise
• Zucchini - 1, sliced lengthwise

Instructions

1. Preheat a grill or grill pan over medium heat.
2. Brush the sliced vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred.
4. Remove the vegetables from the grill and set aside.
5. Spread basil pesto on one side of each slice of ciabatta bread.
6. Layer the grilled vegetables, mozzarella cheese, and fresh basil leaves on top of the pesto.
7. Close the sandwiches with the remaining slices of bread.
8. Heat a panini press or grill pan over medium heat.
9. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until the bread is crispy and the cheese is melted.
10. Remove the panini from the press or pan and let cool for a few minutes.
11. Slice the panini in half and serve warm.